Executive Chef

• Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both.
• Create menus and recipes for the use of other staff, to create a consistent and quality food product.
• Continuously raise the standards within the department and bring new concepts forth.
• Oversee food deliveries to ensure the products have been delivered and stored according to the standards and provincial health regulations.

Leadership duties:

• Manage employee performance through training, coaching, or corrective action as required, excluding termination of employees.
• Assure proper staffing and adequate supplies for all stations.
• Create, implement, and maintain department objectives and to ensure they are met and exceeded.
• Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.

Administrative duties:

• Recruitment, training, and development of all kitchen employees.
• Aid in the transportation of all food products, to be sure it is arranged and presented up to the standards.
• Create, implement, and maintain department objectives and to ensure they are met and exceeded.
• Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting company Prepare weekly staff schedules, and monitor staffing levels in conjunction with determined budgets.
• standards to exceed the guest's expectations in addition to remaining budget conscious.
• Complete department payroll